The Bozeman weekly chronicle. (Bozeman, Mont.) 1883-1889, 1887-11-30
Farm, Garden and Household.


smells rapidly. 1t should not be kept
where there are onions, fish, decaying
or odorous substances, nor in a damp
room, nor to a freezing temperature, nor
to one above zero 700.
1 found out the other day that the
grease one skins from chickens when
cooking makes excellent shortening.
l was going to have chicken pot-pie, and
when 1 skinned off the grease it smelt
30 rich and sweet that l cooled it and
used 1t for shortening in the crust; and
all pronounced it equal to butter. l also
fried some fresh fish in some, and it
Drowned it much better than lard, and
tasted better, too.-Rural New Yorker.
The Chicago Tribune advises farmers
to pack their own pork. 1t shows the
absurdity of farmers shipping their pork
a long distance to market, and then
buying it in the shape of bacon, with all
the expense of curing, transportation
and a profit to all the middlenlen added
to what they originally got for Their
pork. The same argument will hold
good with reference to farmers market
ing their wheat. Why couldn't the
farmers in a neighborhood unite in
building their own elevators, and, for
that matter, own their own mill and
manufacture their own flour? If the
cooperative plan of farming were adopt.
ed, the farmers would get better results
from their labors.
Sausage meat ought to be chopped
very fine and not be too lean. Then to
every fifty.fve pounds of meat, Use a
pound of salt, six ounces of black pepper
a handful of sage dried and rubbed fine.
The salt should be of the purest you can
buy, and the pepper also. AS soon as it
is made pack what is wanted for use lat
ter in the winter into stone crooks, and
run an inch or two of hot lard I've it.
That for use next summer should be
made into small cakes, fried about two
thirds enough for the table. packed in
rams filled with hot lard and sealed at
once. But do not put any of the juice of
the meat in with them.
To tell whether a cake in the oven is
quite done, it is necessary to insert a
rough splinter, which Injuries the perfect
lightness of the cake. Instead, draw the
cake gently toward the front OF the oven,
and put your ear close to the loaf; if it is
not done there will be a little spluttering
sound noticeable; iftlie cake is thorough
" baked however, there will be nc such
sound. Second, every housewife knows
how troublesome the pies ofsmall fruits,
pie-plant, etc, are, because their juice
will ruu over in the oven, and of course
burn hard on tho oven floor. But If you
will insert a little tube of stout brown or
white paper in the opening in the cen.
ter of the pie, all this may be prevented.
The steam will escape through this tube
as through a chimney, and all the juice
will be retained in the pie.
A really scant meal will pass for n bet.
ter n if there is some attempt at
garnishing. 1t is very little trouble to
keep a box OF parsley growing in the
kitchen window during the winter, and
how much better a dish of cold meat
looks with a few sprays of feathery
green around it. And a dish or ordinary
everyday hash is very IL UGH improved
by a few triangular spillets of toast as
granish. 1t is just as easy to set the
family table pretty and well as to put
the dishes on carelessly. Where a tired
housekeeper has many cares and little
help we can not wonder if she seems to
pay little attention to the minor points
of home courtesies; she has enough TO
do in attending to the material wants of
her home brood. But as they grow older
her little girl will be able to attend to
these duties if rightly trained. A daily
round of duty and occupation is, after
all, the very best cure in the world for
loneliness and the blues. Whenever we
hear a girl complain of loneliness and
monotony we are very apt to think that
her life Is merely an aimless one. We
are sure to be happier fer having a pur-
pose in life, if it is only to keep house
better than our neighbors.-Rural New
Yorker.
The entire surface of this great coun-
try contains at present less than half a
billion acres of woodland ont of nearly
two billion acres o fsurface. Ifthis were
all good timber there would grow upon
it from fifty to sixty cubic feet of wood
per acre every year, but, you know there
is a great deal OF waste brush land and
worthless, thlnly stocked growth, so that /
we can not count on more than perhaps
ten billion cubic feet yearly growth OH
the entire area. Now how much do we |
use each year? There are 245 ,OOO,O 900
cords alone burned up in our stoves in
spite Of all the coal that is used besides.
We use every year for repairs and new
fences enough posts and rails to make a
fence containing forty cubic feet of wood
to the rod along the entire land frontier
ofthe United States; the railroads need
yearly as much ties and timber as will
build 2O0,O ONO good-sized barns, and the
lumber cut yearly will cover the whole
field area of Connecticut with a tight
half inch floor, or if made into one-quar.
ter inch stuff would cover out of sight
the entire state. Although we uee up an
nually over 10000, 900 feet of al kinds, or
probable double as much as there grows